CHICKEN CHETTINADU

By quality food products

Chicken

750 gms

Cinnamon sticks

2 inch

Onions, chopped

3

Tomatoes, chopped

3

Oil

as needed

Cloves

4 - 5

Cardamoms

5

Cumin

1 tbsp

Curry leaves

few strands

Turmeric powder

2 tbsp

Coriander leaves

for garnishing

Salt

as needed.

FOR CHETTINADU PASTE

Onions

One and a half

Ginger garlic paste

75gms

Coriander seeds

3 tbsp

Cumin seeds

1 tbsp

Fennel seeds

2 tbsp

Peppercorns (Black pepper)

4 tbsp

Red chillies

4

Coconut, grated

150 gms

  • Pre time

    90 MIN

  • serves

    5

  • difficulty

    Difficult

  • Chicken : 750 gms
  • Cinnamon sticks : 2 inch
  • Onions, chopped : 3
  • Tomatoes, chopped : 3
  • Oil : as needed
  • Cloves : 4 - 5
  • Cardamoms : 5
  • Cumin : 1 tbsp
  • Curry leaves : few strands
  • Turmeric powder : 2 tbsp
  • Coriander leaves : for garnishing
  • Salt : as needed.
  • FOR CHETTINADU PASTE :
  • Onions : One and a half
  • Ginger garlic paste : 75gms
  • Coriander seeds : 3 tbsp
  • Cumin seeds : 1 tbsp
  • Fennel seeds : 2 tbsp
  • Peppercorns (Black pepper) : 4 tbsp
  • Red chillies : 4
  • Coconut, grated : 150 gms
  • Grind the ingredients for the Chettinadu paste.
  • Clean and cut the chicken into small pieces. Marinate the chicken with the paste for 30 min.
  • Heat oil and add the cinnamon, cardamom, cloves and cumin, saute.
  • Add the chopped onions and the curry leaves. Saute until the onions appear golden.
  • Add the tomatoes and saute for 5 more minutes.
  • Add the marinated chicken and turmeric powder.
  • Saute the mix for 10 minutes, add a bit of water (if needed)
  • Add more chilli or pepper if required.
  • Add salt, cover with a lid and cook until done.
  • Garnish the dish with coriander leaves.
  • Serve hot.